Prepare dough 1-2 hours ahead of time. Preheat
grill to the highest setting. Place corn, chopped onion, chopped jalapenos on
baking sheet toss with olive oil salt and smoked paprika and black pepper.
Roast in 425 oven for 15 min. While the corn onions and peppers are cooking
make the pesto. In the bowl of a food processor combine the chipotle peppers,
cilantro, basil, pine nuts and garlic. Pulse until combined and add the
crumbled queso fresco. With the machine running stream in the olive oil and
then season with salt and pepper. Remove the veggies from the oven. Allow the
vegetables to cool 5 minutes. Preheat grill to med/high. Divide the dough in
half and form into the shape you desire. Place on grill until grill marks
appear and dough looks mostly done. Flip and evenly spread the pesto over top
of both pizzas and then place the veggie mix over top both pizzas. Evenly
distribute the cheddar cheese between both pizzas and an even amount of queso
fresco. Close the grill lid and cook until cheese is golden and bubbly. Remove
and cover each pizza with the chopped cherry tomatoes, diced avocado and fresh
cilantro.